Hot Cross Buns
Traditionally spiced fruit buns decorated with pastry crosses, this version has a sticky, sweet apricot jam glaze.
Difficulty
Medium
Time
160 min
Author
Kenwood
Ingredients
Servings
16
Makes
16
For glazing
2
1
500
60 , cubed, at room temperature
0.5
7
40
75 , coarsely chopped
175
250 , warm
2 , beaten
50
0.5
3
Utensils
2 Kitchen bowl small, 1 Piping bag, K-Beater, Spiral Dough Tool
Instructions
Stage 1
Fit the K-Beater to the machine.
Add flour, butter and mixed spice into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 4 for 1 minute or until coarse crumbs form.
Stage 2
Add yeast, sugar and salt into the Mixer bowl.
Mix on speed 4 for 30 seconds.
Stage 3
Remove the K-Beater and fit the Spiral Dough Tool.
Add milk, eggs, citrus peel and sultanas into the Mixer bowl.
Mix on speed 2 for 5 minutes.
Cover with a tea towel.
Leave to prove for 1 hour.
Carefully transfer the dough from the Mixer bowl to a lightly floured work surface.
Carefully flatten the dough with your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll the dough into a sausage shape, applying even and gentle pressure.
Divide the dough into 16 equal pieces.
Cover with a tea towel.
Leave to rest for 10 minutes.
Take one piece of dough, place it under the palm of your hand.
Gently apply a little pressure and rotate your hand slowly, bringing your fingers inward, to make a roll shape.
Repeat this action with the rest of the dough pieces.
Place the dough onto a floured baking tray.
Cover with a tea towel.
Leave to prove for 1 hour.
Stage 4
Preheat the oven to 200ºC.
Add flour and water to a small bowl.
Transfer the contents of the small bowl into the piping bag.
Pipe a cross on the top of each bun.
Bake for 20 minutes at 200ºC.
Stage 5
Add jam and water to a small bowl.
Whilst the buns are still hot, use a pastry brush to glaze the buns with the jam.
Leave to cool on a wire rack.
Serve